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Chocolate Pumpkin Cheesecake

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This pumpkin cheesecake recipe is by far my favorite chocolate pumpkin dessert, it’s even better than pumpkin pie. This Chocolate Pumpkin Cheesecake is a smooth pumpkin cheesecake made with Hershey’s chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top.

Pumpkin Chocolate Cheesecake Recipe. This homemade pumpkin cheesecake recipe is amazing. A smooth pumpkin cheesecake made with Hershey's chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top. #pumpkin #cheesecake #chocolate #homemade #pumpkindesserts

CLICK HERE TO PIN IT!

We already found out that pumpkin and caramel make an amazing pair when I made the Pumpkin Caramel Blondies. I was running some ideas by a friend to see what flavor combinations sounded good. I brought up pumpkin and chocolate and we both lit up. She even mentioned that when she was eating the pumpkin caramel blondies, she though about putting chocolate on it. So I knew that I had to make something with chocolate and pumpkin.

Pumpkin Chocolate Cheesecake. A perfect fall cheesecake. #pumpkin #cheesecake #chocolate

Chocolate Pumpkin Cheesecake

You may not believe it, but I have not made a pumpkin cheesecake before. I know, it’s shocking coming from someone who loves making cheesecakes, but it’s true. I’ve made pumpkin cheesecake pie, which is a pumpkin pie with cheesecake and it was great. This really was my first experience with pumpkin cheesecake.

It was an experiment and it turned out incredible! Chocolate and pumpkin are wonderful together and pecans make it extra special (but the pecans are optional).

Pumpkin Chocolate Cheesecake. Steps for making pumpkin chocolate cheesecake. #pumpkin #cheesecake #chocolate #homemade #pumpkindesserts

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Pumpkin Chocolate Cheesecake Recipe. This homemade pumpkin cheesecake recipe is amazing. A smooth pumpkin cheesecake made with Hershey's chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top. #pumpkin #cheesecake #chocolate #homemade #pumpkindesserts

CLICK HERE TO PIN IT!

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Chocolate Pumpkin Cheesecake

Smooth, creamy pumpkin cheesecake made with chocolate pieces on the bottom, pecans over the top, and drizzled in more chocolate syrup.

Course Dessert
Keyword pumpkin, cheesecake, chocolate
Prep Time 10 minutes
Cook Time 1 hour
Resting and refrigerating time 5 hours
Total Time 1 hour 10 minutes
Servings 8
Calories 773 kcal

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 5 tbs butter melted
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch ground nutmeg
  • 4.4 oz chocolate bar broken in pieces

Cheesecake:

  • 24 oz cream cheese softened
  • 1 cup pumpkin puree
  • 2 tbsp sour cream
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 tbsp corn starch
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground all spice
  • 1/4 tsp ground nutmeg

Topping:

  • 1 cup pecans chopped
  • Chocolate syrup or hot fudge topping
US Customary - Metric

Instructions

  1. Preheat the oven to 325 degrees and grease a 9 inch springform pan.

Crust:

  1. Mix the ingredients for the crust, very well, until all evenly incorporated. (Not the chocolate pieces.) Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.

  2. Break up the chocolate bar and lay the chocolate pieces all over the crust, evenly.

Cheesecake:

  1. Start beating the cream cheese in a mixer, on medium-high speed, for about 2 minutes.

  2. Add the vanilla extract, sour cream, and pumpkin puree. Beat until completely combines. Scrape sides and bottom of the bowl. 

  3. Add the eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl.

  4. Add sugar, spice and corn starch. Mix on low speed. Make sure that all ingredients are well combined.

  5. Pour the cheesecake batter into the pan with crust. Sprinkle chopped pecans over the top.

  6. Bake for 55-60 minutes. 

  7. Take it out of the oven and let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)

  8. Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before servings. 

  9. Drizzle chocolate syrup of hot fudge topping over the cheesecake when ready to serve. (If you put it on hot cheesecake, most of it will run off fast.)

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Chocolate Pumpkin Cheesecake
Amount Per Serving
Calories 773 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 26g 130%
Cholesterol 155mg 52%
Sodium 472mg 20%
Potassium 431mg 12%
Total Carbohydrates 62g 21%
Dietary Fiber 4g 16%
Sugars 45g
Protein 10g 20%
Vitamin A 124.3%
Vitamin C 1.7%
Calcium 16.7%
Iron 22.4%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Chocolate Cheesecake. This homemade pumpkin cheesecake recipe is amazing. A smooth pumpkin cheesecake made with Hershey's chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top. #pumpkin #cheesecake #chocolate #homemade #pumpkindesserts

 

Pumpkin Chocolate Cheesecake. This homemade pumpkin cheesecake recipe is amazing. A smooth pumpkin cheesecake made with Hershey's chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top. #pumpkin #cheesecake #chocolate #homemade #pumpkindesserts

More Pumpkin Inspiration:

Pumpkin-Caramel-Blondies-c-willcookforsmiles.com-pumpkin-caramel-dessert

Pumpkin Caramel Blondies

Biscoff-Cookie-Pumpkin-Bread-1-c-willcookforsmiles.com-pumpkin-bread

Biscoff Cookie Pumpkin Bread

Pumpkin Scones 5 ed

Pumpkin Scones

Pumpkin Spice Swirl Bread 3 ed s

Pumpkin Spice Swirl Bread

Originally posted on Will Cook For Smiles on September 22, 2013.

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Reader Interactions

Comments

  2. I truly intend to use this recipe just got to have more people to share it with. I love cheesecake and pumpkin would be delightful especially at Thanksgiving time. Thanks for sharing.

    Reply

  10. I made a pumpkin cheesecake for Thanksgiving last year. It was oh so good! I love your pumpkin cheesecake. You can’t beat adding chocolate to it. Pinning and sharing on social media. Thanks for sharing at Marvelous Mondays, Lyuba!

    Reply

  11. Congrats on your first pumpkin cheesecake!!! We all are thrilled you made this and shared it with us all! This cheesecake looks simply divine. SERIOUSLY DELICIOUS! love the pics too!

    Reply

    • You do, Julie!! This is an awesome one to start with.
      My cheesecakes crack almost every time. No one ever minds! Having a topping helps cover it up if you are serving at a party or something. Don’t let it stop you 😉

      Reply

  26. This looks crazy delicious! I couldn’t stop looking at the pictures, hoping it would just appear in front of me! Pinning and making soon! Thanks Lyuba! xoxo

    Reply

  33. What a beautiful presentation for this delicious Chocolate Pumpkin Cheesecake. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  36. This looks beyond delicious. I’m not a huge pumpkin fan, but every other ingredient in this, I’m a fan of! I may just have to go out on a limb at make this. I love the pecan toppings and the way the chocolate just flows off the side of the slice. Yum. Thanks for sharing this recipe, Lyuba.

    I’d love it if you linked this up over at Living Well Spending Less for Thrifty Thursday this week! http://www.livingwellspendingless.com/category/thrifty-thursday/

    Reply

  44. I almost licked my screen, this looks so amazing! Thanks so much for sharing! Awesome Thanksgiving pie/cake or whatever!

    Reply

  45. Spending Thanksgiving with my daughter and her in laws. Offered to make pumpkin pies from scratch but my daughter informed me they don’t eat Pumpkin Pie. I do know they like Cheesecake so I thought I might give this a try. Sure sounds yummy!

    Reply

  46. Thanks for this fabulous recipe. It turned out superb. Could I ask you a favor about this post??? I have been trying to find out the name of the font you used on this recipe for the last couple of years. I’ve keep searching with no success.
    Could you email me the name of the font used on the words.” PUMPKIN CHOCOLATE CHEESECAKE.”
    Thanks for sharing.
    Sue

    Reply

    • Thank you, Sue!
      I’m sorry, but I really don’t know the font name. I use a plug in for the recipe and the fonts are set automatically. I really didn’t set it.

      Reply

    • So sorry for a late response, Kate! I use spring form for all my cheesecakes. It’s very easy to open the sides and take them off. It leaves the bottom and the cheesecake is not disturbed 🙂

      Reply

  50. I’ve made this recipe twice now, and both times it has been a huge hit!! Thank you so much for sharing such a delicious dessert with us.

    Reply

  53. Has anyone made this? It looks great and I plan on making it. I was just wondering how do you know when a cheesecake is done being baked? Thanks!

    Reply

    • Hello!
      You should bake the cheesecake for 50 minutes and then check it. Very gently shake the pan and lightly touch in the center, the cheesecake should still be slightly jiggly but set at the sides. At that point, you can turn off the oven and open the oven door about half way and let the cheesecake sit for about 10 minutes. Take the cheesecake out and cool completely. You can serve it once it’s cooled but it’s best when refrigerated for a few hours.
      I hope this helps!

      Reply

  58. This cheesecake has all the makings of a truly perfect Thanksgiving dessert. I made it yesterday for Thanksgiving. I am not sure if I did something wrong though. I followed the recipe instructions to a tee. When I cut in to the cheesecake, the crust layer was separate from the rest of the cheesecake. (I made sure to sufficiently spray the pan.) Also, I expected for the bars of Hershey’s chocolate to have melted, but they were still in tact. Any recommendations?

    Reply

    • Hi Joix!
      Actually, since the chocolates are kind of hugged by the cheesecake, they do melt but don’t incorporate with the filling. As the cheesecake cools and refrigerates, it does get solid again. What you can do, is use chocolate chips instead if you prefer and that way you will have smaller bites of chocolate.
      I’m not sure why the crust separated, that never happened to me before. May be too many chocolates on the bottom.
      One thing you can also do to prevent the crust from sticking to the pan is to cut out the exact round shape of the bottom of the springform out of parchment paper and place it in the springform, under the crust.

      Reply

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